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Photo of Mushroom and chive tart by WW

Mushroom and chive tart

Total Time
35 min
15 min
20 min
Ready in less than 30 minutes, this nutrient packed meal is perfect for a quick mid-week dinner.


Oil spray

1 x 3 second spray(s)


500 g, button variety, thinly sliced


2 clove(s), crushed

Reduced-fat puff pastry

2 sheet(s)

Low-fat ricotta cheese

180 g, (3/4 cup)

Extra light cheddar cheese

80 g, grated

Fresh chives

¼ cup(s), finely chopped

Fresh thyme

1 tsp, chopped


  1. Preheat the oven to 230°C. Line 2 large baking trays with baking paper.
  2. Lightly spray a large frying pan over high heat. Cook the mushroom, stirring occasionally, for 5 minutes or until softened and excess liquid has evaporated. Add the garlic and season with salt and pepper. Cook, stirring, for 1 minute or until fragrant. Remove from heat.
  3. Meanwhile, cut the pastry sheets in half and place the pastry, 3cm apart, on the prepared tray.
  4. Combine the ricotta and cheddar cheese, chopped chive and thyme in a small bowl. Spread the cheese mixture over the pastry, leaving a 1cm border. Spread the mushroom over the cheese mixture and fold the pastry edges over. Bake for 12-15 minutes or until the pastry is browned underneath. Top with the thyme sprigs and chive to serve.


SERVING SUGGESTION: Salad of baby spinach leaves, tomato, capsicum and red onion, drizzled with balsamic vinegar.TIP: Save time on busy weeknights by buying mushrooms ready-sliced.